Scottish Oat Crusted Fried Herring Recipes

SCOTTISH OAT-CRUSTED FRIED HERRING

Steps:

• Wash the herring fillets and salt them well. Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
• Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
• Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2 to 3 minutes per side. Drain on the paper towels.
• Serve with beer and mashed potatoes, champ, colcannon or just simple boiled potatoes.

OAT CRUSTED FISH

Steps:

• Warm oil in a large skillet over medium-high heat.
• In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats.
• Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).